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Succulent pork tenderloin readily absorbs the savory Thai-inspired marinade and grills quickly on skewers.
Marinade and Sauce
¼ cup soy sauce
2 tbsp vegetable oil
2 tbsp packed brown    sugar
3 garlic cloves,    pressed
¼ tsp cayenne pepper
¼ cup chopped fresh    cilantro
2 tbsp creamy peanut    butter
1 tbsp water
1 pork tenderloin (1¼ lb)
12 7-in. bamboo skewers, soaked
¼ cup dry roasted peanuts, finely chopped
Bibb lettuce leaves, julienne-cut carrot and sliced radishes for lettuce wraps
Salt and coarsely ground black pepper

Prep Time: 20 minutes    Total Time: 30 minutes
  1. Prepare grill for direct cooking over medium-high heat. For marinade, whisk soy sauce, lemon juice, oil, brown sugar, garlic pressed, cayenne pepper and cilantro in small batter bowl. Pour ¼ cup of the marinade into measuring cup. Add peanut butter and water; whisk well and set aside for serving as sauce. Add remaining marinade to a batter bowl.
  2. For pork, slice pork lengthwise into two strips. Thinly slice strips crosswise; place into batter bowl. Turn pork to coat; cover and refrigerate until ready to grill.
  3. For lettuce wraps, remove lettuce leaves from heads bibb lettuce. Cut 1 peeled medium carrot into julienne strips and thinly slice ¼ lb radishes with mandoline slicer.
  4. Remove pork from marinade; discard marinade. Evenly thread pork onto skewers. Grill skewers 5-6 minutes or until grill marks appear, outside of pork is deep brown and pork is barely pink in center, turning once with tongs. Remove from grill. Press one side of skewers into peanuts and serve with peanut sauce as lettuce wraps, if desired.
  5. Serve pork, carrots and radishes on lettuce leaves.
Yield: 4 servings